Low-Carb Stuffed Mushrooms with Olives and Feta

Stuffed mushrooms are a winner for parties and game-day food, and these Low-Carb Stuffed Mushrooms with Olives and Feta are so delicious and easy to make! Use Appetizers to find more low-carb recipes like this one!

But you can never have too many delicious low-carb appetizers, right? So today I am reminding you about this amazing recipe for Low-Carb Stuffed Mushrooms with Olives and Feta.

This meatless version of stuffed mushrooms with a Greek twist uses mushroom stems, olives, green onions, and Feta cheese for the stuffing, and I replaced the bread crumbs with Almond Meal for a low-carb and Keto stuffed mushroom.

I got the original recipe from a Greek friend, and we first made these low-carb stuffed mushrooms with Kalamata olives. But the second time we made them we just used a can of regular black olives, for a version for anyone who’s not a Kalamata olive fan!

Take your pick on the olives, but if you like stuffed mushrooms I hope you’ll give these tasty low-carb stuffed mushrooms a try. And if you’re not looking for game-day food, I think low-carb stuffed mushrooms would make a delicious side dish for mushroom lovers any time of year; enjoy!

We cooked the mushrooms in a large cast-iron pan so we could serve them in the pan, but if you don’t have a pan like that just use any baking sheet. And to make this new low-carb version of stuffed mushrooms even easier, we skipped the food processor and just chopped ingredients by hand and then mashed them slightly with an old-fashioned potato masher (affiliate link)!

Mushrooms do release some water when they cook and almond meal won’t absorb that like breadcrumbs do, so be prepared that you might want to take a paper towel and blot off some liquid before serving the mushrooms.

How to Make Low-Carb Stuffed Mushrooms:

(Scroll down for complete printable recipe including nutritional information.)

Preheat oven to 450F/230C.

Wash mushrooms if needed, pat dry, gently remove stems, and put them stem-side down on the baking sheet or cast iron pan.

Bake 5-6 minutes, or just until mushrooms barely start to soften and some water has evaporated.

While mushrooms cook, chop the olives, mushroom stems, and green onions, and crumble the Feta.

Instructions

Bake mushrooms 5-6 minutes, just long enough to dry out some of the water.

While mushrooms cook, chop the olives, mushroom stems, and green onions, and crumble the Feta. Combine chopped ingredients with the Almond Flour (affiliate link), Greek Seasoning, and a drizzle of olive oil.

Stir to combine, then use a potato masher (affiliate link) to mash the stuffing ingredients together. If the mixture seems dry, use a couple of drizzles of olive oil to make it stick together.

Fill inside of each mushroom cap with filling, pressing down so it stays in the mushrooms. (If you hold mushrooms over the bowl when you stuff them you can avoid making a mess in the pan.)

Bake mushrooms for 8-12 minutes, until mushrooms are hot and slightly browned and cheese is partially melted. Blot the pan with paper towels if there's excess liquid when you remove them from the oven.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Replacing the breadcrumbs in the original recipe with Almond Flour makes this recipe for Low-Carb Stuffed Mushrooms suitable for low-carb or low-glycemic diets. Nut flours are phase two for the South Beach Diet, but you’re not eating much of it in a few mushrooms, so I wouldn’t worry too much about enjoying a couple of mushrooms, even for phase one!

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I love these stuffed mushrooms; they’re always a hit. Question Though: any ideas for what to do with leftover filling? I always have plenty leftover after stuffing the mushrooms and I hate to waste it.

So glad you have enjoyed! How about baking in a ramekin and eating with something like mini-pepper halves to scoop it up! Will have to think more about that. I don’t think I had leftovers; maybe my mushrooms were bigger.